Roasted Broccoli

From amateurgourmet.com)

4-5 lbs broccoli
Olive oil
Salt
Pepper
1 lemon
1/3 cup freshly grated Parmesan cheese

Preheat the oven to 425.

Take 4 to 5 pounds of broccoli (two large bunches) and cut into relatively big florets. If you wash them, dry them THOROUGHLY.

Put the broccoli on a foil-lined cookie sheet. Toss with 5 Tbs olive oil, 1 1/2 tsps kosher salt, and 1/2 tsp fresh ground pepper. Add 4 garlic cloves that are peeled and sliced.

Roast in the oven 20 to 25 minutes, until “crisp-tender and the tips of some of the florets are browned.”

When it’s done, take it out of the oven, zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add 1.5 Tbs more olive oil and 1/3 cup of freshly grated Parmesan cheese.

Red Wine Chocolate Cake

Red Wine Chocolate Cake with Whipped Mascarpone (from SmittenKitchen)



Cake
6 tablespoons (85 grams) unsalted butter, at room temperature
3/4 cup (179 grams) firmly packed dark brown sugar
1/4 cup (50 grams) white granulated sugar
1 large egg + 1 large egg yolk, at room temperature
3/4 cup (177 ml) red wine, any kind you like
1 teaspoon (5 ml) vanilla extract
1 cup + 1 tablespoon (133 grams) all-purpose flour
1/2 cup (41 grams) cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon table salt
1/4 teaspoon ground cinnamon
Topping
1/2 cup mascarpone cheese
1/2 cup (118 grams) chilled heavy or whipping cream
2 tablespoons (25 grams) granulated sugar
1/4 teaspoon vanilla extract
Make the cake: Preheat the oven to 325°F. Line the bottom of a 9-inch round cake pan with parchment, and either butter and lightly flour the parchment and exposed sides of the pan, or spray the interior with a nonstick spray. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the egg and yolk and beat well, then the red wine and vanilla. Don’t worry if the batter looks a little uneven. Sift the flour, cocoa, baking soda, baking powder, cinnamon and salt together, right over your wet ingredients. Mix until 3/4 combined, then fold the rest together with a rubber spatula. Spread batter in prepared pan. Bake for 25 to 30 minutes, or until a cake tester inserted into the center comes out clean. The top of the cake should be shiny and smooth, like a puddle of chocolate. Cool in pan on a rack for about 10 minutes, then flip out of pan and cool the rest of the way on a cooling rack. This cake keeps well at room temperature or in the fridge. It looks pretty dusted with powdered sugar.
Make the topping: Whip mascarpone, cream, sugar and vanilla together until soft peaks form — don’t overwhip. Dollop generously on each slice of cake. It can also be covered and refrigerated for up to 4 hours.

Veggie Burgers

Veggie Burgers (from WholeFoods.com)

Serves 8

Ingredients

2 cups cooked brown rice
2 cups cooked no-salt-added black beans, drained and rinsed
1/2 cup diced tomato
1/2 cup diced roasted red bell peppers
1/2 cup shredded carrots
2 cups cooked and mashed sweet potato
1/2 cup fresh chopped cilantro (or some dried cilantro)
2 tablespoons no-salt-added chili powder
2 teaspoons ground cumin
6 green onions, finely chopped
6 tablespoons nutritional yeast (or grated Parmesan cheese)
4 cloves garlic, minced
2 teaspoon Tabasco or other hot sauce 

Method

Preheat oven to 400°F. Line a baking sheet with parchment paper. Combine all ingredients in a large bowl and stir to mix. Form the mixture into 8 patties. Place patties on the baking sheet and bake, turning once half way through cooking, until browned and slightly crisp on the outside, 25 to 30 minutes.

Norwegian Pancakes

Kari's Tynnepannekake Recipe

3 eggs
2Tsugar
pinch salt

Mix this all up together well. Then add 1 1/2 Cflour
2T melted butter
about 1 cup milk, maybe more if it isn't thin enough.

Cook thin. Eat with lemon juice and sprinkled sugar.